Park S K, Rhee C O, Bae D H, Hettiarachchy N S
Departmen of Materials Science and Engineering, Kwangju Institute of Science and Technology, Korea.
J Agric Food Chem. 2001 May;49(5):2308-12. doi: 10.1021/jf0007479.
Edible films were prepared from solutions of soy protein with calcium salts and glucono-delta-lactone (GDL). Calcium salts cross-linking interactions with soy-protein isolate (SPI) could result in the formation of films with rigid three-dimensional structure. GDL contributed to the formation of a homogeneous film structure due to increased protein--solvent attraction. Tensile strength (TS) of calcium sulfate treated SPI film (8.6 MPa) was higher than the TS of calcium chloride treated SPI films (6.4 MPa) and the control SPI film (5.5 MPa). Puncture strength (PS) of calcium sulfate treated SPI film (9.8 MPa) was higher than the PS of calcium chloride treated SPI films (8.5 MPa) and the control SPI film (5.9 MPa). SPI film formulated with GDL had larger elongation at break (39.4%) than that of SPI control film (18.2%). Calcium salts and GDL-treated SPI films had lower water-vapor permeability than the SPI control film.
可食用薄膜由大豆蛋白与钙盐和葡萄糖酸 - δ - 内酯（GDL）的溶液制备而成。钙盐与大豆分离蛋白（SPI）的交联相互作用可导致形成具有刚性三维结构的薄膜。由于蛋白质 - 溶剂吸引力增加，GDL有助于形成均匀的薄膜结构。硫酸钙处理的SPI薄膜的拉伸强度（TS）（8.6兆帕）高于氯化钙处理的SPI薄膜（6.4兆帕）和对照SPI薄膜（5.5兆帕）。硫酸钙处理的SPI薄膜的穿刺强度（PS）（9.8兆帕）高于氯化钙处理的SPI薄膜（8.5兆帕）和对照SPI薄膜（5.9兆帕）。用GDL配制的SPI薄膜的断裂伸长率（39.4%）比SPI对照薄膜（18.2%）大。钙盐和GDL处理的SPI薄膜的水蒸气透过率低于SPI对照薄膜。
